157 / 330
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
157
ing
of
wine
good,
—
to
its
purification,
strength,
colour,
brilliancy,
richness,
and
flavour,
—
and
is
per-
formed
by
drawing
oft'
the
wine
and
leaving
the
sediment
in
the
cask.
A
siphon should
be
used
but,
if
not,
the
cask
should
be
tapped
2
or
3
days
previously.
It
may
be
racked
off
into
another
cask
again,
after
it
has
been
well
cleaned;
and,
if
re-
quisite,
the
cask
may
be
slightly
fumigated,
imme-
diately
before the
wine
is
returned
into
it.
If
the
wine,
on
being
tasted,
is
found
weak,
a
little
spirits
to
be
given
to
it,
the
cask
filled
up,
and
bunged
tight.
The
racking
off
ought
to
be
performed
in
temperate
weather;
and,
as
soon
as
the
wines
appear
clear,
a
second
racking
will
make
them
per-
fectly
brilliant
;
and,
if
so,
they
will
want
no
fining.
No.
337.
How
to
fine
or
clear
Wine.
One
of
the
best
finings
is
as
follow^s
:
Take
1
pound
fresh
marshmallow-roots,
washed
clean,
and
cut
into
small
pieces
;
macerate
them
in
2
quarts
of
soft
water
for
24
hours,
then
gently
boil
the
liquor
down
to
3
half-pints,
strain
it,
and,
when
cold,
mix
with
I
ounce
pipe-clay
or
chalk
in
powder;
then
pour
the
mucilage
into
the
cask,
and
stir
up
the
wine,
so
as
not
to
disturb
the
sediment
or
lees,
and
leave
the
vent-peg
out
for
some
days
after.
Or,
take
boiled
rice,
2
tablespoonfuls,
the
white
of
1
new
Qgg^
and
\
ounce
burnt
alum
in
powder.
Mix
with
a
pint
or
more
of
the
wine,
then
pour
the
mucilage
into
the
cask,
and
stir
the
wine
with
a
stout
stick,
but
not
to
agitate
the
sediment
or
lees.
Or,
dissolve,
in
a
gentle
heat,
\
ounce
isinglass
in
14